Sunday, January 1, 2012

Slow Cooker Whole "Roasted" Chicken

Sometimes it’s nice to keep things simple.  This recipe requires minimal prep work and is perfect as a Sunday dinner but is also perfect for any weekday.  Slow cooking a whole chicken will give you different results then the oven baked version.  The skin won’t crisp up in the crock pot so I often remove it and toss it after cooking.  Using this seasoning mixture will leave the meat very moist and very flavorful!  Serve with rice or potatoes and a vegetable!   (Arranging veggies and potatoes around the chicken is an option.  They tend to cook up a little too mushy for me but if you don’t mind overly tender veggies, then toss them in!)

Prep Ahead Plan:  Prepare this the night before and refrigerate.  Turn it on before you head out of the door the next morning! 

Slow Cooker Roast Chicken
1 (3 pound) whole chicken, neck and giblets removed
1 onion, cut in quarters
1 large clove garlic, cut in half
2 teaspoons olive oil
1 teaspoon salt
½ teaspoon pepper
2 tablespoons dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon rosemary
½ cup chicken broth

1.     1.  Spray the inside of your slow cooker with cooking spray.
2.     2.  Loosely ball up 3 pieces of tin foil (about 3-4 inches in diameter) and place on the bottom of the slow cooker.
3.     3.  Mix the seasonings and olive oil together and rub underneath the skin of the chicken AND on top of the skin.
4.    4.   Place onion and garlic in the cavity of the chicken and place the chicken on top of the foil balls.
5.     5.  Pour chicken broth in the bottom of the slow cooker and cook on low for 8 hours.
*****The chicken will be “fall off the bone tender.” I usually leave the chicken in the pot and remove all of the meat and place it on the serving tray.  If you try to pick it up, it will fall apart.  

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